BAKED Almond Crusted Chicken Tenders | Vineet Bhatia Recipes

BAKED ALMOND AND COCONUT CRUSTED CHICKEN & MUSTARD DIP   Ingredients Chicken 300g chicken breast, bone less and skinless, cut into 1.5cm thick strips (chicken thighs can be used too 1 egg Salt Cracked black pepper In a bowl whisk the egg, salt, cracked black pepper with a tablespoon of water until smooth, add the chicken strips and mix them together.   Almond-coconut flour 150g almonds 20g dessicated coconut ½ tablespoon smoked paprika powder 1 teaspoon dried oregano Salt   In a food processor add all the dry ingredients and blitz to form a semi fine powder resembling flour. Transfer the flour to a flat tray.   Working with one piece of chicken at a time, drain out any access egg wash from the chicken and place in the almond flour. Coat the chicken with the almond flour completely.   Place the almond crusted chicken on a wire rack. Put the wire rack on a baking tray and bake in a pre heated oven at 200C/390F for 15 minutes or until the chicken cooks and the outside turns golden yellow. Serve with mustard dip.   Mustard dip 100g thick yogurt 3 tablespoon grainy mustard Put the yogurt and mustard in a bowl and whisk until smooth, you don’t need seasoning as the mustard paste has a high salt content. #cheftraveller #chefvineet #vineetbhatia Website: http://vineetbhatia.com Facebook: https://www.facebook.com/TheVineetBhatia Instagram: https://www.instagram.com/chefvineet Twitter: https://twitter.com/TheVineetBhatia